The Myrtle Reed Cook Book

by Myrtle Reed

CELERY À L’ITALIENNE

Trim off the tops and roots from four heads of celery. Cut the stalks into short lengths, parboil, and drain. Reheat with a cupful of white stock, a tablespoonful each of butter and chopped ham, and salt and pepper to season. When tender, strain the sauce and arrange the celery on pieces of toast. Add to the sauce a tablespoonful of grated cheese and the beaten yolk of an egg. Pour the sauce over the celery and bake until brown.